Try something new with Brussels sprouts, like this salad with red onion, cilantro, peppers, and avocado in addition to the little cabbages.
1.Bring a large pot of water to a boil over high heat. Meanwhile, remove outer leaves of Brussels sprouts and discard cores. Fill a bowl with ice water. Blanch leaves in boiling water until bright green, about 40 seconds. Remove with a slotted spoon, then plunge into ice water until cool, 15 to 30 seconds. Drain leaves on paper towels and blot dry.
2.In a medium bowl, whisk together next 7 ingredients.
3.Place leaves, avocado, and red peppers in a serving dish. Drizzle dressing over salad. Season with salt and pepper. Toss to combine.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 254 | ||
Calories from Fat: 160 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.6mg | 1 % | |
Potassium 612.9mg | 16 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 16.6g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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